The feeling of summer has finally arrived. Yesterday I went to a concert at Henie Onstad (a museum) and listened to Jaga Jazzist with two of my friends. Thea and I have seen them three times within one year, they are magical. Especially dancing in the dark, but also yesterday, in the summer heat. After the concert we sat down on some rocks right by the edge of the water, looked at the ocean, changed into swimming suits and jumped in. There is something very special about the sea. Floating around, one’s whole body being in something. To bathe in the sea is an own kind of calm and delight.

Hey. It’s been three weeks since last time. I have had this post as a draft for almost a month now though. I was supposed to make this recipe a Saturday exactly three weeks ago now, but it just didn’t happen. That Saturday became the beginning of the end of a three year long relationship to a person that is no longer in my life, and that never will be again. It feels strange to type it, but that’s how it is. In a situation like that, a break-up, it’s a great gift to love to cook. At all to have a passion that’s based on physically doing something. And this is where my recipe for moussaka fits perfectly.

So, this Friday deserves a pizza. And not just any pizza. This rainy Friday deserves a pizza that’s crazy good and that’s made in two seconds. This Friday deserves a pizza with a crust made from the dough of my beer bread, topped with creamy, whipped feta cheese, dulcita tomates, organic green olives, red onion and fresh oregano. You got it, this afternoon deserves exactly my beer bread pizza.

Good Monday, everyone! This weekend I invited a few friends for Greek night. I made tzatziki, fava dip, a greek salad and kolokithokeftedes. It’s the last one I want to talk about now. Kolokithokeftedes, meaning zucchini fritters, are a Greek taverna classic. The lovely combination of grated squash, onion and cheese almost melts on your tongue.

A week without a recipe here, but for a good reason! I’ve been in Athens for a few days With my mother, visiting Family. It’s 30 degrees celsius there now, the whole city is just bathing in sun. It was a really nice trip. I’ve gotten so much new inspiration in terms of what I want to do with this blog and dishes I want to make. It has served as a reminder of how much variety one can find in the Greek kitchen and how much love goes into each and every dish. And all the ingredients! This time I bought home with organic fava beans and chickpeas, tahini, red pepper, mahlepi, Greek oregano and rosemary. farina-up (a type of self-raising flour I use when making my beer bread in Greece), amazing hazelnuts and myzithra (a firm cheese with a lot of taste often used with pasta dishes. Oh, the joy!

The Greeks have the best fast food. No kebab, burger or pizza slice can beat a Greek gyro! You can’t even really Call it fast food – yes, it’s made quickly, but the ingredients are healthy, simple and honest.